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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
27/08/2021 |
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Data da última atualização: |
22/09/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
D'ALMEIDA, C. T. DOS S.; MAMERI, H.; MENEZES, N. dos S.; CARVALHO, C. W. P. de; QUEIROZ, V. A. V.; CAMERON, L. C.; MOREL, M. H.; TAKEITI, C. Y.; FERREIRA, M. S. L. |
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Afiliação: |
CAROLINA THOMAZ DOS SANTOS D'ALMEIDA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO - UNIRIO; HAMZA MAMERI, UNIVERSITÉ DE MONTPELLIER; NEURI DOS SANTOS MENEZES, CTAA; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; L.C. CAMERON, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO - UNIRIO; MARIE-HÉLÈNE MOREL, UNIVERSITÉ DE MONTPELLIER; CRISTINA YOSHIE TAKEITI, CTAA; MARIANA SIMÕES LARRAZ FERREIRA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO - UNIRIO. |
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Título: |
Effect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Food Research International, v. 149, 110663, nov. 2021. |
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DOI: |
https://doi.org/10.1016/j.foodres.2021.110663 |
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Idioma: |
Inglês |
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Conteúdo: |
Sorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r>0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (-40%) in #SC319, but reduced both (-40%; -90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates. |
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Palavras-Chave: |
Kafirins polymerization; Phenolic profile; SE-HPLC; UPLC-MSE. |
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Thesagro: |
Curcuma Longa; Extrusão; Tecnologia de Alimento. |
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Thesaurus Nal: |
Extrusion; Food technology. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02272naa a2200337 a 4500
001 2133895
005 2021-09-22
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2021.110663$2DOI
100 1 $aD'ALMEIDA, C. T. DOS S.
245 $aEffect of extrusion and turmeric addition on phenolic compounds and kafirin properties in tannin and tannin-free sorghum.$h[electronic resource]
260 $c2021
520 $aSorghum is a potential substitute for corn/wheat in cereal-based extruded products. Despite agronomic advantages and its rich diversity of phenolic compounds, sorghum kafirins group together and form complex with tannins, leading to a low digestibility. Phenolic content/profile by UPLC-ESI-QTOF-MSE and kafirins polymerization by SE-HPLC were evaluated in wholemeal sorghum extrudates; tannin-rich (#SC319) and tannin-free (#BRS330) genotypes with/without turmeric powder. Total phenolic, proantocyanidin and flavonoid contents were strongly correlated with antioxidant capacity (r>0.9, p < 0.05). Extrusion increased free (+60%) and decreased bound phenolics (-40%) in #SC319, but reduced both (-40%; -90%, respectively) in #BRS330, which presented lower abundance after extrusion. Turmeric addition did not significantly impact antioxidant activity, phenolic content and profile and kafirins profile. Tannins presence/absence impacted phenolic profiles and polymerization of kafirins which appears related to the thermoplastic process. The extrusion improved proteins solubility and can positively enhance their digestibility (phenolic compounds-proteins interactions), making more accessible to proteolysis in sorghum extrudates.
650 $aExtrusion
650 $aFood technology
650 $aCurcuma Longa
650 $aExtrusão
650 $aTecnologia de Alimento
653 $aKafirins polymerization
653 $aPhenolic profile
653 $aSE-HPLC
653 $aUPLC-MSE
700 1 $aMAMERI, H.
700 1 $aMENEZES, N. dos S.
700 1 $aCARVALHO, C. W. P. de
700 1 $aQUEIROZ, V. A. V.
700 1 $aCAMERON, L. C.
700 1 $aMOREL, M. H.
700 1 $aTAKEITI, C. Y.
700 1 $aFERREIRA, M. S. L.
773 $tFood Research International$gv. 149, 110663, nov. 2021.
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| 1. |  | ANDREOTTI, R.; CSORDAS, B. G.; CUNHA, R. C.; PIRAINE, R. E. A.; SANTOS, F. D. S.; GRASSMANN, A. A.; BARROS, J. C.; FREITAS, B. P. F.; MENEGON, Y. A.; LEITE, F. L. Composição do meio de cultura afeta produção de proteína recombinante de carrapato rhipicephalus microplus expressa em escherichia coli / composition of the medium culture affects recombinant protein production of the rhipicephalus microplus expressed in escherichia coli. In: CONGRESSO BRASILEIRO DE PARASITOLOGIA VETERINÁRIA, 19; NOVEL APPROACHES TO THE CONTROL OF HELMINTH PARASITES OF LIVESTOCK, 8, 2016, Belém, PA. Anais... Jaboticabal: CBPV, 2016| Tipo: Resumo em Anais de Congresso |
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